No-Oven Stovetop Bread
Creamy, warm, and impossibly comforting, No-Oven Stovetop Bread is a simple miracle that turns pantry staples into something your whole family will love.
Servings: 4 servings
Equipment
- Mixing Bowl
- Non-stick Skillet
Ingredients
Dry Ingredients
- 1 cup all-purpose flour measured and leveled
- 1 teaspoon baking powder sifted with the flour if possible
- 1/4 teaspoon fine salt
Wet Ingredients
- 1/4 cup unsalted butter melted and slightly cooled
- 1/2 cup milk room temperature
- 1 large egg lightly beaten and room temperature
- 1/4 cup warm water about 105–110°F (warm to the touch, not hot)
- 1 teaspoon sugar adjust based on preference (helps yeast activate)
- 1 teaspoon active dry yeast
- 1 tablespoon olive oil for frying (plus a little more if needed to coat the skillet)
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- In a large bowl, whisk together flour, baking powder, and salt until evenly combined.
- Make a well in the center of the dry ingredients. Pour in the foamy yeast mixture, melted butter, milk, and beaten egg. Mix until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
- Lightly oil a clean bowl and place the dough inside. Cover and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- After the first rise, punch down the dough and shape it into a loaf. Let it rise for another 30 minutes.
- Heat a non-stick skillet over medium-low heat and add olive oil. Reduce heat to low-medium.
- Place the dough in the skillet, cover, and cook for 5-7 minutes per side until golden brown.
- Remove the bread from the skillet and let it cool on a rack for 10-15 minutes before slicing.
Notes
For extra flavor, brush the top with melted butter and sprinkle herbs or coarse salt right after cooking.